Hash and Eggs

Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.

Add potatoes and Four Seasons Blend; cook, occasionally scraping up browned bits from bottom and folding into hash, until potatoes are crisp and cooked through, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Using the back of a spoon, make 6 evenly spaced divots in hash. Crack 1 egg into each divot.

Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.